italian seasoning or your favorite pasta spicesto taste
Instructions
In a large skillet, melt a little butter over low heat and add the minced garlic. Let it gently cook for a minute so it softens and flavors the butter, without browning.
Add the cleaned shrimp to the skillet and sauté for about 2 minutes, stirring often. Season with salt and your favorite spices, then let the shrimp get lightly golden on the edges.
Add the cherry tomatoes, cut in halves, and cook for another 1–2 minutes until they start to soften and release some juice into the pan.
Pour in the heavy cream and add the cheese. Stir well so the cheese melts into the cream and forms a smooth, creamy white sauce around the shrimp.
Add the cooked pasta straight into the skillet. Toss everything together, then cover with a lid and cook for about 5 more minutes on low heat so the pasta absorbs the sauce.
Notes
Pat shrimp completely dry before cooking to avoid a watery sauce.
Reserve a little pasta water in case the sauce needs loosening.
Shred cheese finely for the smoothest melt into the cream.
Cook pasta slightly under al dente since it finishes softening in the sauce.
Use a pan large enough to toss the pasta without spilling the sauce.
Fresh herbs added at the end brighten the richness of the dish.